scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Shear Force ◽  
Inverse Relationship ◽  
Cooking Loss ◽  
Objective Measures ◽  
Cooking Methods ◽  
Cooking Method ◽  
Protein Percentage ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

ObjectivesThe objective of this study was to evaluate instrumental measures of tenderness and juiciness of beef strip loin steaks representing four different USDA quality grades cooked using four dry heat cooking methods.Materials and MethodsStrip loins (n = 12/quality grade) were collected from four USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select]. At 21 d postmortem, strip loins were cut into 2.5 cm thick steaks and stored at –20°C until analysis. The most anterior steak was used for compositional analysis and every three adjacent steaks were grouped and assigned randomly to one of four different dry heat cooking methods [electric clamshell grill (CLAM), flat-top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL)]. Objective measures for raw samples included proximate composition and for cooked samples included cooking loss, pressed juiciness (PJP), and slice shear force (SSF) after the sample was cooked to a medium degree of doneness (70–72°C). In addition, consumers assessed attributes for each sample on an electronic ballot with a 100-point continuous line scale for juiciness, tenderness, flavor liking, and overall liking. Proximate data were analyzed using the GLIMMIX procedure of SAS with quality grade as the fixed effect. All other data were analyzed as split-plot design with quality grade as a whole plot factor, the strip loin as the whole plot unit, and cooking method as a subplot factor.ResultsUSDA Quality grade influenced fat, moisture, and protein percentage (P < 0.01). As expected, there was a fat percentage difference (P < 0.05) between each grade with a decline from Prime to Select samples. Therefore, Select had a greater (P < 0.05) moisture percentage than any other quality grade, and an inverse relationship was observed as there was an increase in moisture between each grade from Select to Prime (P < 0.05). Select and Low Choice had greater (P < 0.05) protein percentage than Top Choice or Prime, which were similar (P > 0.05). As expected, an inverse relationship between increased marbling levels and decreased SSF scores were also observed resulting in a negative correlation between fat and objective tenderness (r = –0.15; P < 0.05). In addition, fat was positively associated with consumer palatability scores (r ≥ 0.21; P < 0.01). Cooking method influenced (P < 0.01) cooking loss, but did not impact SSF or PJP (P ≥ 0.19). CLAM had lower (P < 0.05) cooking loss than FLAT, SAL, and CHAR, which did not differ from each other (P > 0.05). The lower cooking loss of CLAM could be related to the shorter cooking times compared to the other methods. Pressed juiciness percentage was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.19) and was not related to any objective or subjective measures of palatability (P > 0.05). Slice shear force was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.15); however, SSF was related (r ≤ 0.18; P < 0.05) to tenderness, juiciness, flavor and overall liking.ConclusionIn the current study, quality grade influenced the composition of raw samples, yet, quality grade coupled with different dry heat cooking methods did not influence objective measures of tenderness or juiciness.

scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
pp. 128-128
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

scholarly journals Influence of Cook Method and Degree of Doneness on Beef Flavor Attributes in Round Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
P. N. Smith ◽  
C. A. Pena ◽  
R. K. Miller ◽  
H. F. Kesterson ◽  
D. R. Woerner ◽  
...  
Keyword(s):  
Food Service ◽  
Lemon Juice ◽  
Cooking Methods ◽  
Internal Temperature ◽  
Cooking Method ◽  
Highly Active ◽  
Beef Flavor ◽  
Quality Grade ◽  
Beef Round ◽  
Cooking Times

ObjectivesIt has been well established that cooking method, marbling level, and cooked internal temperature endpoint affect beef flavor, the most important driver of consumer acceptance. However, beef cuts respond differently to cooking method and cooked internal temperature endpoint based on their inherent chemical characteristics.Materials and MethodsTreatments were: beef cuts (inside round, bottom round, and eye of round); USDA beef quality grade (upper two-thirds Choice and Select); cooking methods (pan grill, stir fry, stew no marinade, stew marinade, and roast); and internal cook temperature endpoints (58, 70, and 80°C). The pan grill cook method included 0.25 and 0.75 in samples from each muscle type. The stir fry cook method treatment was limited to 0.25 in cuts, which were cut into 1.00 in strips prior to cooking. The marinated and non-marinated stew cook method treatments included 0.25 and 0.75 in samples from each muscle. These samples were then cut into 0.25 × 1.00 × 1.00 in and 0.75 × 1.00 × 1.00 in samples prior to cooking. Stew marinated samples were marinated with 118 mL water, 90 mL lemon juice, 30 mL canola oil, 5 mL salt, and 2.5 mL pepper. Two lb roasts were cut from bottom round and eye of round subprimals and inside round subprimals were cut into 2.00 in roasts prior to cooking. An expert descriptive beef flavor and texture attribute panel evaluated each sample using 16-point scales for flavor and texture attributes. Warner-Bratzler shear force (WBSF) were determined. The trained panel results and WBSF values were analyzed using Proc Means and Proc GLMMIX procedures of SAS (version 9.4, SAS Institute, Cary, NC) with a predetermined α of 5%.ResultsQuality grade impacted flavor for the inside round (P < 0.05). USDA quality grade had minimal effect on tenderness as expected, as beef round cuts are highly active muscles in the animal and contain considerable amounts of connective tissue. Cooking method and internal cook temperature endpoint, or cooking time for the stewing cooking treatment, impacted beef flavor to a greater extent (P < 0.05). When pan fried, thicker cuts resulted in more positive flavor attributes. For cuts that were roasted, cooking to higher internal temperatures resulted in higher levels of beef identity, roasted, and umami flavors and less serumy/bloody flavors, as well as decreased tenderness (P < 0.0001), especially in inside round roasts. Marinated round cuts were more tender than their non-marinated counterparts (P < 0.0001). Cuts that were thinner and had longer cooking times were more tender but had more off-flavor attributes (P < 0.05).ConclusionCut thickness, cooking method, length of cooking or internal cook temperature endpoint, and presence of marinade affected flavor and texture of bottom round, eye of round, and inside round cuts. This data will be useful in providing consumer and food service personnel recommendation on how to maximize the flavor and texture of beef round cuts.

scholarly journals Relationships Between Loin Color, Cut Thickness, Cooking Method, Water-Holding Capacity and Tenderness for Pork Cooked to 62.8°C

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. L. Laird ◽  
R. K. Miller
Keyword(s):  
Shear Force ◽  
Water Holding Capacity ◽  
Cooking Methods ◽  
Drip Loss ◽  
Cooking Method ◽  
Color Score ◽  
Eating Experience ◽  
Pan Frying ◽  
Cooking Times ◽  
Water Holding

ObjectivesConsumer research has consistently shown that consumers over-cook pork creating a subpar eating experience. In 2011, the USDA/FSIS changed the internal doneness temperature from 71.1 to 62.8°C. However, how tenderness and water-holding capacity is affected in pork chops and roasts differing in thickness and color score cooked to 62.8°C is unknown. Understanding these relationships from chops and roasts cooked to 62.8°C is crucial to the pork industry.Materials and MethodsBoneless and bone-in pork loins were purchased commercially on 3 selection trips to represent the National Pork Board subjective color scores of 2 and 4. The tenderloin was removed from the bone-in loins and randomly assigned to treatments. The sirloin and blade ends were removed, and bone-in ribeye chops were cut to either 1.3, 1.9 or 2.5 cm thick. Twelve chops were cut from each loin with a portion of the rib bone present in each chop. The blade end of the boneless loins was removed, and blade chops were cut to either 1.3, 1.9 or 2.5 cm thick. Three blade ends within color score were used to obtain 12 chops. The boneless center-cut chops were cut to either 1.3, 1.9 or 2.5 cm. Each boneless loin was cut into 12 chops. Boneless loin roasts (0.9 and 1.8 kg roasts) were cut from color score 4 boneless loins. Whole boneless center-cut loin roasts were cut into 2.7 kg roasts from the color score 2 loins. Prior to cooking, drip loss, pH and raw color were determined. Chops were then cooked to 62.8°C either by baking, grilling, pan frying, or pan-sautéing. Roasts were cooked to 62.8°C either by baking or grilling. Internal temperature was monitored by inserting an iron constantan thermocouple into the geometric center of the chop or roast. Cook yield, cook time, tenderness assessed by Warner-Bratzler shear force, and cooked internal color were determined. Each of the 24 treatments for each type of chop (2 colors × 3 thicknesses × 4 cooking methods) and the 8 roast treatments (4 weights × 2 cooking methods) were replicated 20 times.ResultsCooking method and chop thickness affected cook yield and cook time. Baked chops had the longest cooking times and sautéed chops had the highest cook yields (P < 0.05). Grilled chops had the highest (P < 0.05) cook loss. The color score 4 blade and boneless chops were more tender than the color score 2 chops (P < 0.05). However, for bone-in chops, the inverse was reported (P < 0.05). Thickness had minimal effect on tenderness for the boneless chops (P < 0.05). Although bone-in and boneless, baked chops had the longest cooking times, they were the most (P < 0.05) tender. Baked whole boneless roasts had higher cook yield and longer cook times from grilled whole boneless roasts (P < 0.05). For boneless loin roasts (0.9 kg), baked roasts had higher cook yields, longer cook times, were tougher, and had a redder internal cook color than boneless loin roasts that were grilled (P < 0.05). Heavier boneless loin roasts had lower cook yield, longer cook times, and were tougher compared to lighter weight boneless loin roasts (P < 0.05). Baked tenderloins had higher cook yield, longer cook times and were redder in internal color than grilled tenderloin roasts (P < 0.05).ConclusionOverall, this study revealed that color, cooking method, and thickness impacted drip loss, cook yield, cook time, cooked color, and tenderness of blade, boneless, and bone-in chops, tenderloins, and roasts.

scholarly journals 79 Cooking method and beef flavor: a multivariate approach

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-27
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Volatile Compounds ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Cooking Methods ◽  
Cooking Method ◽  
Flavor Compound ◽  
Lipid Degradation ◽  
Sous Vide ◽  
Strip Loin ◽  
The Impact

Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade

scholarly journals Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1782
Author(s):  
Neide Torres de Castro ◽  
Ernandes Rodrigues de Alencar ◽  
Renata Puppin Zandonadi ◽  
Heesup Han ◽  
António Raposo ◽  
...  
Keyword(s):  
Vegetable Consumption ◽  
Nutrient Content ◽  
Cooking Methods ◽  
Cooking Method ◽  
Technical Standards ◽  
Sodium Potassium ◽  
Organic Cultivation ◽  
Steam Cooking ◽  
Cooking Times

Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids.

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
pp. 20-20
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

KOMPOSISI KIMIA DAGING SEGAR DAN SIFAT ORGANOLEPTIK KELELAWAR OLAHAN

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 447
Author(s):  
Tiltje Andretha Ransaleleh
Keyword(s):  
Chemical Composition ◽  
Chicken Meat ◽  
Cooking Methods ◽  
Cooking Method ◽  
Mineral Contents ◽  
Specific Test ◽  
Fresh Meat ◽  
Organoleptic Test ◽  
Organoleptic Characteristics ◽  
Steam Cooking

CHEMICAL COMPOSITION AND ORGANOLEPTIC CHARACTERISTICS OF PROCESSING BAT (Pteropus alecto) FRESH MEAT. Study was done to evaluate chemical composition and preference degree of the consumers on the processing bat meat compared with beef, chicken and cakalang fish using steam cooking method, flavor cooking and spicy cooking method. Chemical composition was analyzed by proximate analysis using procedures of the Association of Official Analytical Chemists. The organoleptic test was done by hedonic test. Data of the hedonic test were analyzed using Kruskal-Wallis method. To evaluate data distribution of the panelist respons on the sample test, the data were using plot graphic box. The hedonic scales were using 1 to 7. The variables used were including color, taste, flavor, tenderness and general acceptance. Results of proximate analyses of bat meat based on fresh meat indicated that water content was 67.21 percents and protein was 20.48 percents. Based on dry matter, the protein contents of bat meat, pork, chicken, and cakalang fish were 48.97 percents, 69.08 percents, 67.14 percents, and 69.41 percents, respectively. The water contents were 5.76 percents, 9.92 percents, 8.27 percents, and 9.90 percents, repsectively; the calcium (Ca) contents were also 10.62 percents, 1.09 percents, 1.36 percents, 1.38 percents, respectively; while Phosphor (P) contents were 1.46 percents, 0.69 percents, 0.66 percents, and 0.72 percents, respectively. Variance analysis for organoleptic test showed that meat type with different processing affected significantly on taste, color, flavor, tenderness and general preference of bat meat, beef meat, chicken meat and cakalang fish by steam cooking, chicken flavor, and spicy cooking methods. Conclusion, bat meat contained protein relatively lower than that in pork meat, chicken meat, and cakalang fish, but mineral contents were relative higher. Results of organoleptic test showed that preference degree of processing meat were higher on using spicy flavor. The specific test on taste, color, flavor, tenderness and general responsed showed relatively the same responses by the panelists.   Key word: Chemical composition, organoleptic test, processing bat meat

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

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